Pig's Feet, Chorizo & Chickpea Stew

Ask the butcher to quarter the pig's feet for you, cutting them in half lengthwise, then crosswise. You can make this dish several hours or even a day ahead and it will only improve.



INGREDIENTS:


1/2 pound chickpeas, soaked overnight in water to cover


2 pig's feet, quartered


2 bay leaves


2 tablespoons extra virgin olive oil


1 large onion, minced


4 cloves garlic, minced


1/2 pound fresh Mexican chorizo, removed from its casing


1 1/2 teaspoons dried Mexican oregano


Sea salt and freshly ground black pepper



INSTRUCTIONS:


Drain the chickpeas and place in a large pot with the pig's feet and bay leaves. 

Add just enough cold water to cover, about 2 quarts. Bring to a simmer, skimming any foam. 
Cover and adjust heat to maintain a gentle simmer. 
Cook until the pig's feet are very tender and the meat is beginning to fall off the bone, 2 to 3 hours.



In a skillet, heat the olive oil. 
Add the onion and garlic and saute until softened, about 10 minutes. 
Add the chorizo, breaking it up with a fork. 
When the chorizo is cooked through, add the contents of the skillet to the pot. 
Add the oregano, crumbling it between your fingers. 
Simmer 30 minutes longer to blend the flavors. If the stew liquid seems thin, simmer with the lid off to reduce the juices. The finished dish should be stewlike, not soupy. 

Season with salt and pepper and serve in warm bowls.



Serves 4

PER SERVING: 795 calories, 47 g protein, 40 g carbohydrate, 50 g fat (16 g saturated), 150 mg cholesterol, 789 mg sodium, 11 g fiber.